Nice looking focaccia Mirko. In fact, I like the looks of yours much more than the one in the video.

You mentioned "Sprinkle some fresh garlic, rosmary, onion, olives or even what you like" but yours looks like you did more than "sprinkle" those olives. Do you fold those in or are they pressed that far into the dough?

Mirko..this is a wowee...I would love to try it but hope you could indulge me with the equivalent measurements that are non-metric (US measures). In addition, I have a question about the poolish..do you make it and let it sit for a while before you add it to the recipe? Thanks so much for sharing this with us..

that this would also make a fine pizza dough too! Very nice baking! I've never had any problem with salty olives slowing down Italian flat breads, even if many were used. That crumb of yours is just fantastic. It has to be delicious.

Put some Mojo de Ajo on it with some sun dried tomatoes inside ...... I've got to give it a try with yours looking so great!

Scales : I've been using a mini scale like these for measuring small amount of ingredients, like dried yeast and salt. (Mine is Tanita KP-103 on the top) If you search on internet under 'digital scale 0.1g increments), I'm sure you'll find a lot of them. There wasn't much choice when I bought mine several years ago, but these days there're normal-sized scales wtih 0.1g incremetns and a (relatively) new type of scale/spoon like, like this, too. But if you don't want to spend money on another scale, a scant 1/4 tsp is roughly 0.8 - 1 g dried yeast.

Great looking focaccia, Mirko, btw. Thank you for sharing. :) I also make 50% poolish focaccia often, but with a little lower hydration (about 75 %) plus addition of some olive oil. Must try your (or Hitz's) recipe soon..... though I have to hand-mix the dough as I don't have a machine...:p Have you tried retarding this for a long time, like overnight/16+ hrs?

I agree Ian. Whenever I have a recipe that calls for, let's say 12.5 g of salt, I just add till scale tips to 12 g, then I just add small pinches well before it tips to 13 g. That will be close enough. I used to be worried about this, but no longer.

Wow, what yummy looking bread. An overnight pre-ferment on the poolish sounds good too. We just had a little pizza party (baked 35 pies) with a 62% hydration dough and an overnight poolish. There was a little dough left over so baked a couple of 350gm boules--again, WOW!

As far as measuring the yeast for the poolish -- just a pinch will do for this volume -- ¼ tsp. or less.

Most digital scales weigh in both grams and "US measures" (pounds / ounces / tenths of ounces), but, for me I find it dificult to think in pounds / ounces (16/lb) / and tenths of ounces. I've got an Excel spreadsheet with various bread formulas in it. All the math calculates on a base 10 number scale so all the numbers wind up being in grams / kilograms (or pounds / tenths of pounds). It's easy to scale the recipe. If I want 10 loaves of bread instead of 2 I just put "10" in the appropriate cell and the entire formula recalculates for that volume of dough. If I want 2 pizzas instead of 35, same process. It's also handy for changing ingredient percentages -- like the salt for instance. I see this recipe has about 1.9% salt. If you wanted 2.1%, just enter that value and the entire formula is automatically recalculated.

SO ... get a scale that reads in grams with an accuracy of 1 gram and work your formulas in grams. You'll find it's a lot easier than trying to work in the odd pounds / ounces. You'll find that you really don't have to completely "understand" the metric system - just use it a little bit and soon it will become second nature for you. A nice dinner roll is about 50-60 grams; a nice loaf of bread (in a "1 lb" pan) is about 900 grams; a nice dinner boule for 4-5 people is about 350-400 grams.

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